Effect of Storage Temperature on the Quality and Fungal Diversity of Fresh Gastrodia elata
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Abstract:
To investigate the effect of storage temperature on the quality and fungal community structure of fresh black Gastrodia elata, fresh Gastrodia elata tubers were stored at different temperatures (1~3 ℃, 3~5 ℃, and 5~7 ℃; relative humidity: 85%~95%) for 30 days. The changes in quality, functional components, and fungal diversity were analyzed. The results of post-harvest quality analysis revealed that, compared with the treatments at 1~3 ℃ and 5~7 ℃, the treatment at 3~5 ℃ maintained a higher energy charge in the fruiting body of the sample (1~3 ℃: 0.26; 3~5 ℃: 0.40; 5~7 ℃: 0.32); inhibited the accumulation of malondialdehyde and proline contents (1~3 ℃: 12.04 mmol/g and 19.56 μg/g; 3~5 ℃: 9.61 mmol/g and 16.44 μg/g; 5~7 ℃: 10.79 mmol/g and 17.79 μg/g), and slowed down the increase of rot rate (1~3 ℃: 96.67%; 3~5 ℃: 8.33%; 5~7 ℃: 63.66%). The hardness of the samples at 3~5 ℃ (11.84 N) was insignificantly different from that of the group at 5~7 ℃ (11.67 N), but significantly lower than that of the group at 1~3 ℃ (19.86 N). The analysis results of functional components indicated that the treatment at 3~5 ℃ effectively delayed the decline of gastrodin, p-hydroxybenzaldehyde, p-hydroxybenzyl alcohol, adenosine, and total amino acids content. The results of fungal diversity analysis showed that the treatment at 3~5 ℃ inhibited more effectively the increase in relative abundance of Cladosporium, Penicillium and Ilyonectria as well as the overall change in fungal diversity on the surface of fresh black Gastrodia elata. In conclusion, 3~5 ℃ was the suitable storage temperature for fresh black Gastrodia elata, and this study provides a theoretical basis for maintaining the storage quality of fresh black Gastrodia elata.
